Just finished participating in a craft show the last 2 days and sold cakes and casseroles. We sold out and one of the best sellers was this streusel pumpkin loaf. I have learned to always keep samples out for the customers and that is a guarantee of selling your baked goods. As soon as I put the sample out, the cakes sold themselves. It was such a simple cake to make and proved to be delicious. Tried to take a picture but my dropbox is full and I don’t have a clue how to delete some of the pics so I can add others to it to post on here. Fortunately, I bake better than I compute….
Mix up your favorite pumpkin bread according to directions on box. I used the little paper loaf pans that I purchased at Home Goods. I did rub a little butter on the bottom of the paper pans, just in case. I don’t think you need to do this, but just wanted to be sure they didn’t stick when the ladies got them home.
1 cup flour
1/2 cup cold butter, cut into slices
1/2 cup packed light brown sugar
2 teas cinnamon
Using a pastry blender, blend the cold butter with the flour, sugar and cinnamon. As soon as it resembles coarse crumbs, dividing the crumbs evenly between the amount of pans you are using, sprinkle over the pumpkin batter. Bake according to directions on your box of pumpkin bread or cake. It adds a crunchy delicious buttery topping to any pumpkin or spice cake. I drizzled a little cream cheese frosting over the cakes as soon as they were cool….sold them all!
I know I posted these last Fall, but I wanted to remind you how good these are. Am taking a platter of them in the morning to a group of ladies who are getting together to cut out blue jeans to make shoes for an organization called Sole Hope. The shoes are used to keep children from getting infections in their feet in countries that struggle with disease from children and adults who have no shoes. The poppers will be the perfect snack to “pop” in our mouths as we cut, talk and fellowship together.
Just use any pumpkin bread mix and follow directions on box for baking. Use a miniature muffin pan to make them. When they come out of the oven, while still hot, roll them in a sugar-cinnamon mixture.
Because I have a little left over cream cheese frosting, I am going to drizzle some of the frosting over the poppers. Whistle (and eat) while you work….my motto! Happy Fall Yall
While staying with some dear friends in California, Randy and I woke up one morning to the smell of this great dish baking in the oven. Bonnie had found this in a paper and decided to use us as guinea pigs before making it for her MOPS gals. I think maybe people use us to try out new recipes because they know we are like Mikey in the old advertisements that would eat anything. But we are glad she did. It is different from the normal sausage-egg casserole since you have the Italian sausage and Mozzarella. It was great and we will be making it for the holidays.
1 lb Italian sweet sausage, casings removed
1/2 cup shallots
2 garlic cloves, minced
1/2 cup chopped drained oil packed sun dried tomatoes
4 tables chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup of half & half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teas salt and 1/2 teas pepper
Preheat oven to 375. Butter a 9×13 glass dish. Saute sausage over medium heat in a skillet. Cook until sausage is no longer pink and cooked through. Break up into small pieces as it cooks.
Add shallots, garlic and sauté 3 minutes. Add the sundried tomatoes and 2 T parsley, stir 2 minutes. Spread sausage mixture in prepared dish.
*This can be done 1 day ahead.
Cover and refrigerated.
Whisk eggs, egg yolks, 1/2 & 1/2 and whipping cream. Add cheese and seasonings in large bowl; blend well. Pour egg mixture over sausage mixture. Sprinkle remaining 1/2 cup cheese and 2 T parsley over top. Bake until top of casserole is golden brown and tests done. About 30-35 minutes. Let stand for 5 min before cutting into squares to serve.
This morning we were invited to a friends house for a brunch. The friends who we were with are all friends who we use to have breakfast with once a month before moving to California. It was great to sit and visit around the table and catch up on simple everyday happenings, which is what makes friendships so great. It doesn’t take a lot of important happenings or earth shattering circumstances to make lasting friendships.
When we moved back here from California, I thought it would be easy coming back to Texas, because after all, it was our home. But, 4 years ago, I thought that moving to California was one of those “bends in the road”. But the truth is, it wasn’t. We truly fell in love with the beauty of California, the home that God had given us there, not to mention the friendships that were developed while we lived there. We were feeling very settled and oh so comfortable in the new environment that we had truly grown to love. But, once again, comes that “bend in the road” that we were not prepared for, moving back to Texas. I guess I fought it more than I expected.
After 8 months of being back, we are really beginning to feel like we are “home”, again. It has taken us a little longer than we anticipated, but days like today remind us that good friends are what makes life so sweet. We know that when we go back to California for visits, we will fit right in again, as that’s just the kind of people they are out there. But, just like this morning, as we all sat around the living room laughing and telling stories of grandkids, vacations and in-law stories, it was as if we had never left. It is times like today that make us feel so blessed to have great friends in our lives, no matter our location. Our lives have been so impacted by people who have reached out to us and loved us, even across State lines. We love you all and are thankful for so many precious friends God has put in our lives…that is what makes a heart feel at home. Thank ya’ll for not forgetting us!
Pam served scones, an egg casserole, fruit and she asked if I would bring French toast. My favorite recipe for baked French toast is from The Pioneer Woman. Everyone always loves it and ask for the recipe. Pam ask me to write it down before leaving her house. So here it is:
Butter for greasing the 9×13 baking dish
1 loaf of Crusty Sourdough or French Bread, cubed
8 whole eggs
2 cups whole milk
1/2 cup whipping cream
1/2 cup sugar
1/2 cup brown sugar
1 tables vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 teas cinnamon (I used 2)
1/2 teas salt (oops, I forgot to add that to mine)
1 stick cold butter
Warm syrup for serving
1 cup fresh blueberries for serving if desired
For the French toast, place cubed bread in greased baking dish, evenly over bottom. Crack the eggs in a large bowl and whisk with milk, cream, both sugars and vanilla. Pour evenly over bread cubes. Cover and place in fridge over night or if needed, you can spread the topping and bake immediately. I think it is better made the night before.
Cut the cold butter in slices and mix with the brown sugar and flour with pastry blender until it resembles coarse crumbs. You can add 1 cup chopped pecans if you want. Right before you put the toast in the over, sprinkle topping over the bread and bake for 1 hour at 325, then after the hour, decrease oven to 300 and bake about 20-30 min longer, depending on how crisp you want the French toast. Serve with more butter, syrup and fresh blueberries.
This served 14 of us today along with the egg casserole, scones and fruit. If it is your only entrée, I think it would serve only 8.
2 cups flour
1 tables baking powder
1/2 teas salt
2 tables sugar
5 tables cold unsalted butter
1 cup fresh blueberries
Finely grated zest of 1 lemon
1 1/4 cups heavy cream
Preheat oven to 400. Gently whisk dry ingredients together. Grate the butter on the coarse side of a box grater. (or use pastry cutter to blend in cold butter) and add to the dry ingredients; gently toss to combine.
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together, just to incorporate, do not overwork the dough. Divide the dough into 12 equal pieces. Form into mounds. Arrange them on parchment paper lined baking sheet. Sprinkle about a teas of sugar over the top of each mound before baking. Bake for 16 to 20 minutes or until tops are barely golden brown.
I guess you can tell from the latest posts that I am in a chocolate mode. We are just getting back from Corpus Christi where we go a few times a year to see my mom, who is 91. One of the first things I pack is the bag of peanut M&M’s, the bag of Hershey almond chocolate bars, Dove Chocolate with Toffee Chips and of course to wash the chocolate all down, my diet Dr Pepper. It is always good to be prepared in case we get stuck someplace and I want to always have plenty of chocolate. We got home Friday night and first thing Saturday after unpacking I went to the kitchen to make the caramel filled chocolate cupcakes that I posted last week. We had friends over Saturday night which enjoyed them. Last night we took them for dessert to our friends’ house where we dined on lobster and finished the evening with the cupcakes, They truly are divine. But today, this recipe caught my eye. Will be heading to the store to buy the biscuits.
1 3/4 cup sugar
2 tables unsweetened cocoa powder
1 teas cinnamon
1 cup butter, melted
2 (12 oz) cans refrigerated biscuits, cut into fourths
Preheat oven to 350. Lightly grease a 10-cup Bundt pan.
In a medium bowl, combine sugar, cocoa and cinnamon. In a separate bowl, place melted butter. Dip each cut biscuit in butter; dredge in sugar-cocoa mixture and layer biscuits in prepared pan. Bake for about 1 hour, covering pan with foil to prevent excess browning, if necessary. Let cool in pan 10 min. Invert pan onto serving platter.
*If desired, drizzle cream cheese frosting over inverted bread before serving.
I know I am going backwards on the Twelve Days of Christmas, but I like the song better when it is counting down than up…much more fun to sing. So today, I am associating the Four Turtle Doves to this….It was cool enough to wear a Christmas tutleneck shirt while eating four chocolate Dove candies. I know, I know, ridiculous. Anyway, am posting the cheesy sausage biscuit bake that I took to church today. There was not a crumb left, and since our class isn’t Baptist, who is known for eating food, no matter what;(and since I am Southern Bapt, I can say that), the fact that there was not a crumb left let me know that the class liked it. Then several ladies ask if I was going to post the recipe. So here it is;
You know the moment that you take something out of the oven and you just know you have a winner, this was one of these recipes. Taken from Face Book, I was so anxious to make it because it sounded like a dish we would love. I modified it just a touch, well, maybe more than a touch.
1 16 oz can of flaky biscuits
1/2 can milk (I used whipping cream)
2 cups sharp cheddar cheese
1 small can of diced green chiles (opt)
1/2 lb of mild Jimmy Dean Sausage (or half a package of bacon, fried and crumbled)
1/2 teas garlic powder
1/2 teas black pepper
1 teas Lawry’s Seasoned salt
1/2 cup finely diced yellow onion or green onions
Saute sausage in small skillet with onion. Drain and set aside.
Cut each biscuit into 4 parts. Set aside. In a large mixing bowl, whip the eggs with the cream (milk). Add the seasonings and cheese. Stir until well combined. Add the drained sausage-onion mixture and stir. When blended. add the cut biscuits. Allow to sit for about 30 minutes giving the biscuits time to absorb some of the egg mixture. Pour into a well greased 9×13 baking dish. Bake in 350 preheated over for about 45 min of until it tests done in the middle </a preheated 350 oven until golden and bubbly and knife is clean when inserted into middle. About 30-40 minutes, depending on your oven. Serve immediately.
Will taste delish after coming in from watching Rose Parade. Serve with fruit plate and hash browns!
I have taken this cake to about 10 different friends since making it this past week. Everyone has loved it and most have requested the recipe. I actually found it on Face Book and since the picture looked so good, I decided to give it a try. So glad I did. It is just really a great cake. So easy and so pretty.
2 cups sugar
3/4 cup butter
1 teas vanilla (I am going to use almond extract next time)
2 cups flour
12 oz fresh cranberries
Preheat oven to 350. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. Do not skip this step, as the eggs serve as the leavening agent in this recipe. The mixture should almost double in size. This mixture should be a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla (or almond extract); mix two more minutes.
Stir in the flour, (I used the very lowest setting on the mixer) until well combined. Then hand stir the cranberries and stir to mix well.
Spoon the mixture into a greased 9×13 baking dish and bake for about 30-35 minutes. (actually, I cannot remember exactly how long I baked it, but it was a light golden brown when I took it out.) Do not over bake, you do not want this dry.
The recipe didn’t call for a glaze, but I added one. I mixed up a cup of powdered sugar and enough milk to make it thin and spreadable. I added 1/2 teas almond extract to this and while cake was hot, I poured the glaze over the cake. The sweetest of the glaze was so nice with the tartness of the cranberries. A nice compliment to the fruit.
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